Cilantro Lime White Chicken Enchiladas

The Saucy Weeknight Enchiladas You’ll Keep Making

Mexican food wasn’t part of my childhood, but after moving to the States, I slowly started exploring all its bold, vibrant flavors. Some dishes took time to grow on me, but these enchiladas? They were love at first bite. Over the years, they’ve become one of my secret-weapon recipes: simple enough for a weeknight, but just special enough to bring to a friend or serve to a crowd. (And yes, I’ve dropped them off with a couple margaritas for new parents—highly recommended.)

Ingredients:

Okay, so let’s get this out of the way—this is not an authentic Mexican recipe. It’s a homey, comfort-food-style hybrid inspired by enchiladas I had while living in California and traveling through Ensenada. The fact that there’s Alfredo sauce involved says it all. But don’t knock it till you’ve tried it! Here’s what you’ll need:

• Shredded rotisserie chicken – I usually grab one from Costco, debone and shred it. If I don’t need it right away, I freeze it for later use in salad or sandwiches.

• Green chile enchilada sauce – Look in the international aisle of your grocery store. Make sure it’s the green kind, not red.

• Alfredo sauce – Use any basic version like Traditional, Four Cheese, or Roasted Garlic. Skip anything with basil or extra flavors.

• Flour tortillas – I use regular size for a heartier portion. If you go with taco-size, you’ll need to adjust filling amounts.

• Lime juice – Fresh or bottled both work!

• Fresh cilantro – Always fresh. Chop it loosely—larger pieces add flavor bursts.

• Mexican-style cheese blend – Or “Fiesta Blend.” If I have time, I shred Colby Jack instead for a slightly better melt and flavor.

Method:

Make the Filling
Start by mixing the shredded chicken with half of the lime juice and all the chopped cilantro. I usually use my hands here to ensure the lime gets distributed evenly—it’s messy but effective.

Mix the Sauce
In a wide-mouth mixing bowl (big enough to dip your tortillas), stir together the Alfredo sauce, green chile enchilada sauce, and remaining lime juice.

Assemble the Enchiladas

One by one, dip the tortillas in the sauce to coat both sides. Lay each one open in a greased baking dish, spoon a generous line of the chicken filling down the center (about ½ cup), and roll it up. Repeat until the dish is filled.

Pour the remaining sauce over the top, then use a spatula to gently lift the edges of each enchilada so the sauce runs underneath. Sprinkle the cheese evenly over the top.

Make-ahead tip: At this point, you can refrigerate the dish until ready to bake, or freeze it for later. I often divide the recipe in two, baking one half and freezing the other in a foil tray for an easy future dinner.

Bake and Serve
When ready to bake, preheat the oven to 350℉. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15–20 minutes, until the cheese is bubbly and golden brown.